We had a fun workshop this weekend,with seven hardy souls braving the cold to come out the farm. We were especially excited that participants included our first father/son team–thanks Ehren and Jeff! Over the course of the day, we made chevre and Monchacha (our version of manchego), played around with mix-ins to the chevre, enjoyed a great potluck lunch, and went out to the barn for some goat milking. But the best part: the class gave us the opportunity to taste some great cheeses!
In our tasting, we sampled a triple creme goat brie from Woolwich Dairy, Humboldt Fog from California’s Cypress Grove, Consider Bardwell’s Manchester from Vermont, Twig Farm‘s tomme (also from Vermont), and Montchevre goat blue, from Wisconsin. With a glass of prosecco and a handful of marcona almonds, there’s no finer way to warm up on a frigid afternoon!